-
1.Preheat a large dutch oven pot or regular pot with the olive oil over medium heat on the stove.
-
2.Add the onions, carrots, and celery. Season them with salt and oregano. Sauté the mixture until the onions are soft and starting to turn golden. This may take 6-9 minutes. Don’t rush this step as it prevents a taste of raw onions in the soup.
-
3.Once the onion mixture is ready, add in the garlic and mushrooms. Sauté for an extra 2-3 minutes until fragrant.
-
4.Add the Prego® Creamy Lemon Parmesan Cooking Sauce, the stock, and beans.
-
5.Bring the soup to a boil and let it boil over low heat for 20 minutes so that all the flavors infuse. If you’re adding pasta to the soup, this is when you add a cup of elbow or any small pasta to the mixture. Let it cook for 20 minutes.
-
6.Season the soup with salt and oregano.
-
7.Add the kale, and cook for just 2 minutes until it has wilted.
-
8.Turn off the heat and add the lemon zest, Parmesan cheese and parsley.
-
9.Serve the soup with extra Parmesan cheese on top, lemon slices, black pepper, chili flakes and parsley.
-
Enjoy!